Prepare to tantalize your taste buds with a delectable culinary journey featuring Spanish rice, creamy mushroom sauce, and tender pork chops. This article offers a collection of mouthwatering recipes that will elevate your dinner table to new heights. Embark on a sensory adventure as we explore the vibrant flavors and textures of each dish, promising a symphony of culinary delights. From the aromatic Spanish rice infused with savory spices, to the velvety cream of mushroom sauce enveloping succulent pork chops, each recipe is carefully crafted to deliver a memorable dining experience. Let your taste buds embark on a voyage of flavors as you discover the secrets behind these culinary masterpieces.
Check out the recipes below so you can choose the best recipe for yourself!
PORK CHOPS AND RICE WITH CREAMY MUSHROOM SAUCE
This Pork Chops and Rice skillet is smothered in a creamy mushroom sauce for an easy dinner recipe that's ready in about 30 minutes!
Provided by Blair Lonergan
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Pat pork chops dry with a paper towel. Season liberally with salt and pepper on all sides.
- Heat butter and oil in a large skillet over medium heat. Brown pork chops on both sides (about 2-3 minutes per side). Remove pork chops from the skillet; drain fat off the pan, but leave browned bits in the bottom (you don't need to wipe it clean).
- Add water, celery, onion soup mix, and garlic powder; stir to combine, scraping up the browned bits from the bottom of the pan to add flavor to the sauce. Return pork chops to the skillet; cover, and cook over low heat for about 15-20 minutes (or until the pork chops reach an internal temperature of 145 degrees F). Remove chops from the skillet and set aside on a plate.
- In a separate bowl, toss mushrooms with flour.
- Add mushrooms and flour, parsley, and milk to the skillet. Whisk and cook over low heat, just until sauce thickens (about 2 minutes). Return pork chops to the skillet and heat just until warmed through. Spoon sauce over chops and serve with cooked rice. Garnish with fresh parsley, if desired.
Nutrition Facts : ServingSize 1 /4 of the pork chops and sauce, Calories 513.7 kcal, Carbohydrate 11.2 g, Protein 49.6 g, Fat 29 g, SaturatedFat 11.2 g, Cholesterol 145.1 mg, Sodium 523 mg, Fiber 1.3 g, Sugar 2.2 g, UnsaturatedFat 14.6 g
COUNTRY PORK CHOP AND RICE BAKE
A simple Country Pork Chop and Rice Bake is an easy dinner recipe with just 10 minutes of prep.
Provided by Blair Lonergan
Categories Dinner
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray.
- Whisk together the soup, broth, rice, garlic powder, dried chives, and onion powder. Transfer to the prepared dish.
- Pat the pork chops dry; place on top of the rice. Sprinkle onion soup mix over the pork chops, to taste. If you don't like a strong onion flavor or if you don't want the chops too salty, use just a portion of the seasoning (not the whole packet).
- Cover dish with foil and bake for 30 minutes. Check the pork chops at this point. If they are done (and have reached an internal temperature of 145°F), remove them from the dish, cover with foil, and set aside to rest. Give the rice a stir. The rice will not be tender yet, so cover the dish again and return to the oven for about 25-30 more minutes, or just until rice is tender and most of the liquid is absorbed. Fluff the rice with a fork and serve with the pork chops. Garnish with herbs, if desired.
Nutrition Facts : ServingSize 1 /4 of the casserole, Calories 414.8 kcal, Carbohydrate 42.9 g, Protein 25.8 g, Fat 14.9 g, SaturatedFat 4.9 g, Cholesterol 61.9 mg, Sodium 834.9 mg, Fiber 0.6 g, Sugar 0.6 g, UnsaturatedFat 7.3 g
NIKKI'S PORK CHOPS WITH A MUSHROOM CREAM SAUCE OVER WHITE JASMINE RICE
This is my recipe for pork chops baked in the oven with green bell pepper and onion then covered in a mushroom cream sauce and served with rice. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!
Provided by Nikki D Lovely
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h18m
Yield 4
Number Of Ingredients 16
Steps:
- Combine water, rice, and 1/2 teaspoon salt in a saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender, about 20 minutes. Remove from heat and add 1 tablespoon butter; stir until rice is fluffy.
- Preheat oven to 350 degrees F (175 degrees C). (If using a countertop induction oven, preheat on the "Combo 1" setting.)
- Place pork chops in a 9-inch baking pan (or grill pan if using the countertop induction oven). Drizzle olive oil on top. Sprinkle Creole seasoning, salt, and pepper over both sides. Arrange green bell pepper and onion slices on and around pork chops.
- Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 20 minutes in the conventional oven and 10 to 15 minutes in the countertop induction oven. Cover with aluminum foil.
- Melt 1/4 cup butter in a large skillet over medium heat. Add mushrooms and chopped onion; cook and stir until onion is translucent, about 5 minutes. Pour in half-and-half. Stir in flour slowly; cook and stir until sauce thickens, about 5 minutes.
- Pour sauce over pork chops; stir to incorporate juices in the pan.
- Return pork chops to the preheated oven and bake until flavors combine, 3 to 5 minutes. Serve over rice. Sprinkle paprika on top.
Nutrition Facts : Calories 672.9 calories, Carbohydrate 48.9 g, Cholesterol 141.9 mg, Fat 38.8 g, Fiber 1.7 g, Protein 31.5 g, SaturatedFat 20.8 g, Sodium 580.4 mg, Sugar 1.9 g
PORK SPANISH RICE
My family wasn't fond of pork roast until I used it in this yummy casserole.-Betty Unrau, MacGregor, Manitoba
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute green pepper and onion in butter until tender. Stir in the tomatoes, broth, salt and pepper. Bring to a boil; stir in pork and rice. , Transfer to a greased 2-qt. baking dish. Cover and bake at 350° until rice is tender and liquid is absorbed, 20-25 minutes. Stir before serving. If desired, serve with lime wedges and top with minced cilantro.
Nutrition Facts : Calories 304 calories, Fat 12g fat (6g saturated fat), Cholesterol 71mg cholesterol, Sodium 756mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
PAN FRIED PORK CHOPS AND CREAMY MUSHROOM RICE
This is a good one for the working parents who need to feed their family in a hurry.The prep and cook times are really short. Dinner is ready in less than an hour!!!
Provided by Melissa Lambert
Categories Steaks and Chops
Time 45m
Number Of Ingredients 11
Steps:
- 1. In a medium to large skillet (depending on size and number of pork chops) preheat the oil.
- 2. Season both sides of each pork chop to taste with each of the seasonings. Over medium brown the pork chops until each side is golden (watch them carefully as they burn quickly).
- 3. When each chop is browned on both sides, add enough water to the bottom of the pan (I pour between the chops) and cover the pan. Don't use too much water as it will wash the seasonings off the meat. Reduce heat to low. This steams the chops, cooking them without burning. NOTE: you will still need to turn them and rotate them and watch the water in the pan. You don't want to dry out the pan and burn your chops.
- 4. While the chops are cooking (usually only take about 8 minutes or so so watch them carefully or else they dry out), add rice and water to the pan and cook according to the package directions. You can use minute or instant rice if you would prefer or a rice cooker will also work.
- 5. When the rice is done and the pork chops are cooked, remove the chops from the pan and pour your cooked rice into the pork chop pan. You want all of the seasonings and drippings from the meat so don't pour that out. Stir the seasoning mixture and rice together and add the two cans of mushroom soup. The rice should be creamy so if it's looking dry, add 1/4 can(I use the empty soup can) of milk at a time until the rice mix is creamy-not watery. Heat until rice and sauce are hot. Serve with your favorite veggie. Enjoy!
BAKED PORK CHOPS WITH CREAM OF MUSHROOM SOUP
When done right, these baked pork chops are fork-tender. Great comfort food for cold days! The cream of mushroom soup gravy is great on both the pork chops and mashed potatoes.
Provided by CANDYLOTUS
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h10m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Place sliced onion pieces on the bottom of a glass baking dish. Lay pork chops over the onions. Cover chops evenly with cream of mushroom soup. Add water and bouillon to the top, breaking up bouillon cubes to get the flavor spread out. Cover with aluminum foil.
- Bake in the preheated oven, stirring the gravy once or twice, until no longer pink in the centers, about 1 hour. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 419.3 calories, Carbohydrate 13.8 g, Cholesterol 106.6 mg, Fat 19.8 g, Fiber 0.2 g, Protein 44.2 g, SaturatedFat 5.6 g, Sodium 1673.5 mg, Sugar 3.5 g
PORK CHOPS W/RICE AND MUSHROOM SOUP
Make and share this Pork Chops W/Rice and Mushroom Soup recipe from Food.com.
Provided by Deantini
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- sprinkle some salt and pepper on the chops.
- brown in large pan or skillet.
- remove chops from skillet.
- add can of mushroom soup to skillet and mix in the chicken broth.
- once well mixed add the rice and cook covered on low heat for approx 20 min or until all liquid is absorbed with the rice.
- add the pork chops back in with the rice half way through cooking. You should estimate the length of cooking by the thickness of the pork chops. Generall I find that pork chops do not take so long and will become dry if overcooked.
Nutrition Facts : Calories 120, Fat 1.2, SaturatedFat 0.3, Sodium 560, Carbohydrate 20.6, Fiber 0.2, Sugar 0.5, Protein 5.4
Tips:
- To achieve the best flavor, use high-quality ingredients. Look for succulent pork chops, long grain rice, and flavorful mushrooms.
- For a more intense mushroom flavor, use a variety of mushrooms, such as cremini, shiitake, and oyster mushrooms.
- If you don't have dry white wine, you can substitute it with chicken broth.
- To make sure the rice is cooked evenly, use a heavy-bottomed pot or pan.
- Don't overcrowd the pan when cooking the pork chops. This will prevent them from cooking evenly.
- Let the pork chops rest for a few minutes before serving. This will help them retain their juices.
Conclusion:
This recipe for Spanish rice and cream of mushroom pork chops is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of savory pork chops, flavorful rice, and creamy mushroom sauce is sure to please everyone at the table. Serve it with a side of roasted vegetables or a simple green salad for a complete meal.
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